Moules Marinieres

Moules Marinieres. Verser le vin blanc et porter à ébullition. Add the wine and the mussels.

Moules marinières (Howard Vasquez)

In a stockpot, melt the butter over medium heat. Take a large heavy-based pan with a snug-fitting lid and heat the olive oil. Make sure no mussels are open, discard any open ones that won't close.

Pour in wine and cream, add the spices.

Verser le vin blanc et porter à ébullition.

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Put the chopped shallots, thyme leaves, bay leaf and wine into a large pan, and bring to a simmer. Add the seasonings, cream and more butter if needed and whisk. Add the wine and the mussels.

Judul: Moules Marinieres
Rating: 100% based on 788 ratings. 5 user reviews.
John Woods

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